The wrap can be bought semi-prepared (usually it only needs warming and toasting for 2 minutes on a griddle or in a frying pan) or it can be made at home, which is also a simple and quick process. For those who are gluten-intolerant, a rice wrap can alternatively be used, and the result is fantastic too!
For the wheat wrap:
• 40 g wheat flour
• 100 ml milk
• 1 tablespoon olive oil
• A pinch of salt & pepper
Mix the ingredients until a homogeneous dough forms. Then simply roll out the dough with a rolling pin until it reaches the desired thickness and, finally, cook it, 3 minutes on each side.
To assemble the wrap:
• 2 tablespoons cream cheese
• 15 g cucumber, in strips
• 15 g carrot, in strips
• 20 g avocado, sliced
• 80 g smoked salmon
• spring onion to taste
• a pinch of salt and pepper
• sweet and spicy sauce to taste
Start by spreading the wrap with the cream cheese. Then arrange the cucumber, carrot and avocado along the centre of the wrap, from one end to the other. Season with salt and pepper to taste. On top, add the salmon, always filling the whole space of the wrap, because we want every forkful to be special.
Last but not least, drizzle with sweet and spicy sauce to your taste, roll up the wrap and cut it in half. You can secure the halves with a few skewers, and it is ready.
Enjoy this recipe, which is simple, quick, light and delicious.
